摘要
以燕麦淀粉为基质的脂肪替代品(oat starch-based fat substitutes,OSFS)添加于传统高脂重油蛋糕中,替代重油蛋糕中的部分脂肪,研究OSFS对重油蛋糕品质的影响。结果表明:OSFS在重油蛋糕体系内具备良好的模拟脂肪的功能,水解度(DE值)为2.39、2.93、3.73的质量分数为25%的OSFS都能够很好的替代蛋糕中脂肪,其中2.39为最佳脂肪替代品。DE值为2.39、质量分数为25%的OSFS能够成功替代重油蛋糕中40%以内的脂肪,其中20%脂肪替代量与传统高脂重油蛋糕的各指标最接近,为最佳脂肪替代量。
In this study,the effects of oat starch-based fat substitutes（OSFS） as a partial substitute for fat on texture and the physico-chemical characteristics of high-ratio cake were investigated.OSFS could well simulate the role of fat in high-ratio cake.The additions of 25% OSFS with a DE value of 2.39,2.93 and 3.73,respectively were all good substitutes for fat and OSFS with a DE value of 2.39 was the best among them.A fat content below 40% in high-ratio cake was successfully replaced by adding the best fat substitute at a concentration of 25%.When 20% of fat was substituted by OSFS,OSFS brought no detectable changes in texture and physico-chemical properties of high-ratio cake,suggesting that the optimum level of fat substitution in high-ratio cake was 20%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第1期49-53,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD02B05)
关键词
脂肪替代品
DE值
重油蛋糕
理化性质
质构
fat substitutes
DE value
high-ratio cake
physico-chemical properties
texture
